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1
Preheat the oven to 325F.
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2
Fill a deep-fryer or a deep pot halfway with oil, and preheat to 325F.
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3
Drain the fries in batches on paper towels.
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4
Fry each batch until a pale blond color, 3 to 4 minutes, and remove to a baking sheet lined with paper towels.
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5
Raise the oil temperature to 365F.
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6
Whisk 2 cups of the rice flour with 1 cup cold water in a medium bowl, and season with salt, pepper, and the 1 teaspoon ancho chile powder.
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7
Put the remaining 1 cup flour on a large plate and season with salt and pepper.
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8
Season the fish fillets on each side with salt and pepper, and lightly dredge them in the seasoned flour, tapping off any excess.
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9
Working in batches, dip the fish in the batter and fry until golden brown on both sides and just cooked through, about 5 minutes total.
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10
Remove the fish with a slotted spoon to a plate lined with paper towels.
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11
Then transfer to a baking sheet and keep warm in the oven until ready to serve.
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12
Raise the oil temperature to 375F.
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13
Combine the remaining 2 tablespoons ancho chile powder with 1 tablespoon salt in a small bowl.
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14
Fry the potatoes again, in batches, until golden brown, 3 to 4 minutes.
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15
Remove to a baking sheet lined with paper towels, and season with the chile mixture and the cilantro.
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16
Serve the fish and chips in baskets, with the tartar sauce and vinegar on the side.
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17
Bring the lemon juice to a boil in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, about 20 minutes.
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18
Whisk in the honey and let cool.
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19
Combine the reduced lemon juice, mayonnaise, anchovies, and habanero in a food processor and process until smooth.
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20
Scrape the mixture into a medium bowl, and stir in the cornichons and capers.
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21
Season with salt and pepper.
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22
Cover and refrigerate for at least 1 hour before serving.
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23
Bring the vinegar to a simmer in a small saucepan.
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24
Add the chiles and salt, remove from the heat, and transfer to a glass bottle or jar.
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25
Let sit at room temperature for 8 hours before refrigerating.
